Capirossi pepper, also known as 'Tsitsak', is a special variety of hot pepper that originated through folk selection and is widely used in Armenian and Georgian cuisine. The name 'Tsitsak' translates from Armenian as simply 'pepper', and in Armenia it also refers to a popular dish made from pickled or salted peppers. This variety has a moderate heat level on the Scoville scale — from 1500 to 3500 units, making it conditionally spicy. Such gentle heat does not overpower the slightly sweet taste of the fruits, making this pepper ideal for salads and appetizers.
Capirossi is an ideal variety for pickling, brining, and marinating. The fruits contain many vitamins, antioxidants, and microelements, making them not only tasty but also beneficial. The plant is medium-early, with a long fruiting period, reaching a height of 50-60 cm. The bush is sturdy, but requires support or tying of the main stem to prevent falling under the weight of large fruits. The variety is characterized by high yield, good storability, and resistance to fungal diseases.
Capirossi pepper fruits have a long, conical shape, slightly curved at the end of the season. Their size is impressive — with good care, length reaches 20-25 cm, and weight — up to 100 grams. The color of the fruits changes as they ripen: from green and light-salad in technical ripeness to yellow, orange, and finally bright red. The pepper has a distinctive aroma and flavor, combining mild sweetness with a pronounced spicy note and moderate heat. Meaty, juicy, and crunchy walls make this variety especially delicious and popular among connoisseurs.
